Creamy Sweet Potato and Carrot Soup with Coconut Milk (Vegan Recipe)
This creamy sweet potato and carrot soup with coconut milk is comforting, flavorful, and easy to make. Perfect for cozy fall dinners, it's vegan, dairy-free, and full of nourishing ingredients.
Ingredients
- 2 cloves garlic minced
- 1 Tbsp red curry paste adjust to taste
- 500 g sweet potatoes peeled and diced
- 100 g carrots thinly sliced
- 750 ml vegetable broth
- 200 ml coconut milk
- fresh cilantro Chopped for garnish
- Salt to taste
- pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and slightly golden.
- Add the garlic, red curry paste, and freshly grated ginger.
- Cook for another 4 minutes, stirring regularly.
- Stir in the sweet potato cubes and carrot slices. Season with salt and pepper.
- Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for about 30 minutes, or until the vegetables are tender.
- Remove from the heat and blend until smooth using an immersion blender (or transfer to a blender in batches).
- Gradually stir in the coconut milk until the soup is creamy and well combined. Adjust seasoning if needed.
- Ladle into bowls and garnish with chopped cilantro. You can also top with toasted sliced almonds if you like a crunchy touch.